Once we hit November time makes a quantum leap. Like so many of you, I look at the calendar and realize almost two weeks have vaporized. Here we are mid-month. Let’s get this holiday cooking party started.

If you’re the host or quarterback for the holiday meal team, check the number of folks you’re planning the meal for. You want to know how many to expect, are there any special diets, and who doesn’t eat what. Answering these key questions will, help you wing it and minimize stress. Starting with a list goes a long way toward staying on task; here’s the list I start with as a holiday help to staying on track.

Thanksgiving To Do List

Eight to 14 Days Ahead

Decide on number of people you’re inviting.

Write out the menu and grocery list.

Order turkey to make sure you get the turkey you want, i.e. fresh, frozen, or organic, and the specific size. If you’re big on leftovers, plan on 1-1/2 lbs. for each adult.

Pick up the turkey. If frozen allow (1) day for every 4 lbs. for the turkey to thaw in the refrigerator.

Get out the dishes, serving bowls, and flatware, to make sure they’re ready to use.

Monday Before

Chop onion, celery, etc. for stuffing.

Remove cornbread from freezer to thaw.

Toast or cube bread for dressing.

Tuesday Before

Prepare gelatin salad if on the menu

Prepare desserts.

Wednesday Before

Remove any frozen foods from freezer; allow to thaw in the refrigerator.

Prep or cook any vegetable just until almost tender.

Combine dressing ingredients and refrigerate.

If you’d like, prep the turkey according to package directions to cook on Thursday morning. Cover the turkey with aluminum foil or plastic wrap and refrigerate.

Set table.

Thursday

Prepare the turkey to cook according to the recipe you’re using. Plan for the turkey to be done 30 (45 minutes if slicing it in advance) minutes before dinner.

Place dressing in turkey or casserole dish to bake.

Two Hours To Serve

Unmold congealed salad; garnish and refrigerate.

Bake or reheat any pre-cooked dishes.

Prepare gravy.

Place turkey on serving platter and garnish as desired.

Heat rolls or cornbread.

Put food in serving dishes.

Break bread, give thanks and enjoy this special time with friends and family.

The next blog posts will cover more info on holiday dishes. If you have questions, just let me know and I’ll do my best to answer them.

Editorial note: I am a former food editor of Southern Living and Ebony and magazines and editor of Special Fork. I‘m also a spokesperson for the toll-free Butterball Turkey Talk-Line®, 1-800-Butterball.

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Grilled Pork Tenderloin

When it comes to cooking ‘cue, here are a few tips from the pros:

Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”

Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:

“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”

Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.

His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.